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I got to start cranking the blast chiller with a bit of sashimi. The fish is Aguglia, a mediterranean fish wich have green bones. Is caught without hooks, but with a wool string. Its very small tooths get tangled in the wool My plating sucks, and there was a pitiful imitation of a nigiri...

I love you very much right now

Grabbed myself a blast chiller. I m excited.

Need to trst the cellar in my new home. Cured and hanged, from left to right, 1) guanciale 2) filetto #1 3) pancetta tesa 4)pancetta arrotolata 5) filetto #2 I usually do saturation cure, so 12hrs of salt of the filetti, and 72hrs the guaciale and the pancettes. Now hunged in 13° C, 70%...

Pretty! Where did you got those?

Eh, i trusted the brand and did not check the reviews. Any suggestions for a teppanyaki plate for induction? I see just 300+€ miele ones or crappy stuff from amazon...

I bought a de buyer steel plancha. Not bad, a nice substitute for teppanyaki-like preps. But it is a bit bent, and tends to rotate on the induction... Any silicon pads or footrests that i can stick to it? Available in eu possibly

So i did some leek/onion/potatoes soup, to fend off the cold.

Thats brave. I would not be brave enough to try raw chicken. I do it with duck, but chiken scares me... Dunno why

I am still struggling a bit with a 210, after... Dunno 6 months i find it a tad too long. Eyeing a nakiri or even better a bunka in 180mm range 1000 grit is not bad thou... Can do ss and carbon. As a one size fits all i d say that a coaraer stone would be too corse

Today a made a ligurian dish, the one with a funny name. Brandacujun, or " vigourosly shake balls" The dish is cooked stockfish with boiled potatoes, then you add olives, pine nuts, oil and a bit of parlsey, and you shake vigourosly keeping the pot between your legs. The image, for someone...

Yup. Lovely. Either natuarl, with salame, or in marmelade form.

hello there. LOCATION italy, but whole eu is fine. i'd rather avoid importing charges if possible at all KNIFE TYPE deba Are you right or left handed? right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? japanese What length of knife (blade) are...

So i managed to get some cooking... Holy... This knife can cut. Wow. And i thougt my freshed sharpened knifes were good. This up the bar by quite some margin. I d better get good fast

Hello! The knife has arrived ad it is gorgeus. I love the balance point. I am happy i went with the different, heavier, handle. One question... Shuld i do anything peculiar with it before using? I have read somewhere that there is a laquer to take off? The core part is rainbowy... Like there...

Can we have the recipe for the rest of the fish chowdre as well? I ve been to legal seefood many years (20+) ago and i still remember that chowder.

If you dont like the gamy teaste ( maybe try to dampen it eating it with jams or honey or figs) You can try to cook it. It is delicious used in stuffed potatoes, pasta e patate, roasted in the oven, or grated a bit over strong pasta sauces.

You can also try the mandolin. It works very well if it is stiff enough

Hi guys. Thanks for all the suggestions. In the end, after much deliberating i decided to try the kyohei shindo with thw better handle, and put forward the founds to for the next knife lol. I know i will laugh at this in due time, but 150€ is a big pricetag for a knife. I was very very...

Thanks for the update. I guess you are no longer using it after one cycle. So you wodnt reccomand, if i understood you correctly.